Abstract: A composite ice confectionery product of the frozen type is prepared by pumping an ice composition into a former structure provided with an extrusion die so that the composition contained within the former passes through the former to the die for extrusion via the die and by pumping a material of texture different from that of the aerated ice confectionery through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the material into the ice confectionery composition stream in the former.

Abstract: A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.

Abstract: A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. The machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. The machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. Further, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.

Abstract: A method and apparatus for producing ice cream with a stick, where the stick is inserted into the ice cream as the ice cream is extruded and where devices are provided to move the ice cream product, grasped by the stick, without the ice cream product itself coming in contact with any part of the apparatus. In the method, the ice cream is cooled to a temperature to reach a density sufficient to allow the ice cream to be supported by the stick. The product is extruded through an extrusion press, and the stick is inserted into the ice cream product coming out from the extrusion press while the ice cream product is cut. The ice cream product is the inserted, held by the stick, into a conveyor device that moves the ice cream product within a cooling tunnel until the ice cream product reaches a final temperature and as the ice cream product emerges from the tunnel, the product is completed with coverings, if required, and then packaged.

Abstract: An enzyme--ice cream composition in which a sterilized acid-sensitive lactase enzyme hydrolyzes lactose after the ice cream is frozen to a temperature less than twenty degrees Fahrenheit.

Abstract: Ice-cream coating compositions with reduced waxiness are obtained by using as fat the following triglyceride-compositions:______________________________________ <10% of SSS 25-80% of SUS 2-20% of SSU 8-60% of (SSU + USU) <10% of U.sub.3 ______________________________________S=saturated fatty acid with C.sub.16 -C.sub.24U=unsaturated fatty acid C.sub.18 +, while the C.sub.16 :C.sub.18 --saturates weight ratio of the triglycerides is>2.0.

Abstract: Novel ice-cream coating fats based on diglycerides comprise at least 30 wt. %, preferably 50-90 wt. %, of diglycerides, which diglycerides have an SU content of 10-25 wt. %, while the total fat composition has a SAFA content of 5-35 wt. % and an N line (unstab.) of N.sub.20 <35 and N.sub.25 <10.

Abstract: Articles of frozen confectionery which provide a spiral pattern are obtained by extruding frozen confectionery material through a plurality of nozzle member tubes which are aligned successively and which each have a shape to provide a product which has a shape which includes an arc portion and a tangent portion, the arc portion extending from the tangent portion so that the arc portion is defined thereby as two semi-circular portions of differing diameter connected by the tangent portion. Each successive tube of the plurality of aligned tubes has an interior cross-section hollow larger than the cross-section hollow of the preceding tube, and each preceding tube is fitted into the succeeding tube to deliver extrudate within the suceeding tube and additional frozen confectionery material is introduced into each successive tube to add layers to the product.

Abstract: A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are images dispersed in a confectionery material is prepared by distributing the discrete pieces having a temperature less than 20.degree. C. into a stream of frozen, chilled or ambient confectionery material to obtain a composite product, and the composite product may be mixed.

Abstract: A process and apparatus is disclosed for the preparation of individual quick frozen bars, to be united to form a frozen precursor (the product of the invention) for the preparation of a frozen dessert and more particularly a masticated banana frozen dessert. Uniform flavor is achieved by control of the size and number of the respective individual bars to be laminated together. Uniform portion control in the machine that prepares the frozen dessert is achieved by the use of similar sized segments of the precursor sandwich formed by the lamination of individual frozen bars. The apparatus includes molds that may be individual or they may be formed together into an integrated multi-mold tray for use in the apparatus.

Abstract: Flexible ice-cream coating compositions are obtained by using as fat for the fatphase a triglyceride-composition, comprising:<8 wt % of SSS25-80 wt % of SUS2-40 wt % of SU.sub.2>5 wt % of U.sub.3S=saturated fatty acid C.sub.16 -C.sub.24U=unsaturated fatty acid C.sub.18+.

Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.

Abstract: The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a base component and a stabilizer component. The cream, milk and condensed skim milk are pasteurized, then cooled to a temperature suitable for culturing. A culture media is added to culture the pasteurized mixture for preferably ten to fourteen hours. Thereafter, the cream cheese, cane sugar and stabilizing system are added. The stabilizing system comprises a base component and a stabilizer component. The base component is preferably sodium bicarbonate, commonly referred to as baking soda. A by-product of the culturing process is lactic acid. If the culturing process were to continue unabated, the acidity would eventually cause the mixture to coagulate. The addition of the base component and the cane sugar arrests the culturing process.

Abstract: An ice cream sandwich includes a layer of ice cream intermediate a pair of crispy cookies. The cookies resist migration of moisture from the ice cream and remain crisp during storage. An edible oil and food membrane on the cookies prevents moisture in the ice cream from being absorbed by the cookies.

Abstract: Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing effervescent reagents, where the reagents, in aqueous solution, react to produce carbon dioxide, are prepared and then admixed. In another embodiment, frozen granitas are admixed with a dry mix of effervescent reagents where the reagents, in aqueous soltuion, react to produce carbon dioxide. In either embodiment, the admixture is metered into a mold and tamped to obtain an article which also may include a shell or coating.

Abstract: An ice cream confection comprising an edible cone, a fresh, peeled, banana portion frictionally mounted within the cone; and a layer of soft ice cream, supported by the cone, covering the banana portion. The invention is also directed toward a method of making the confection.

Abstract: There is disclosed an oily composition for inhibiting moisture migration in frozen food which includes 1- or 3-saturated diunsaturated triglycerides (SUU) and 2-unsaturated disaturated triglycerides (SUS) in a total amount thereof of at least 40% by weight based on the total weight of oil-and-fat ingredient of said composition and the weight ratio of SUU to SUS is 0.3 to 3.0 times. A frozen food including the above oily composition provided between a low moisture content-ingredient and a high-moisture content-ingredient is also disclosed.

Abstract: A coating composition for a frozen dessert includes water as a medium, a polymer component capable of giving a viscosity, and a water soluble soybean hemicellulose. A method for coating a frozen dessert includes preparing a frozen dessert and immersing the frozen dessert into a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose. A dessert includes a frozen dessert coated with a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: A process for the manufacture of a food product comprising a wafer filled with a food core, process including the steps of: (i) shaping the food core; (ii) heating at least part of the wafer in order to provide sufficient plastic properties to the wafer to shape; and (iii) shaping the wafer around the pre-shaped food core, the food core acting as a former.

Abstract: An agent for promoting the proliferation of Bifidobacterium which comprises an indigestible substance which is prepared by heating a starch in the presence of a mineral acid and a small amount of water to prepare a pyrodextrin and hydrolyzing the pyrodextrin in the presence of an acid; and use of the indigestible substance for promoting the proliferation of Bifidobacterium in the intestine. Foods containing the indigestible substance promote the proliferation of Bifidobacterium in the intestine and can be very excellent health foods.

Abstract: The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle.

Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: A machine and method for making unit confections of shaped complementary parts which consist of different recipes, flavors, colors, textures and/or mix inclusions having groups of complementary molds, in which a group of first molds produces physical shapes which displace at least a portion of the product in a group of second molds to produce complementarily joined shaped confections produced in the group of second molds.

Abstract: A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.

Abstract: Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to contact a surface of the ice confection. Preferably the extrusion volumes have cylindrical geometry to provide a layer of couverture enveloping the ice confection.

Abstract: A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals.

Abstract: A rotary machine and method for making unit confections of complementary parts which consist of different recipes, flavors, colors, textures and/or mix inclusions having paired groups of complementary molds arranged radially, adjacent to each other in or on sectors of a rotating table, in which a group of first molds radially arranged in a first sector produces physical shapes which fit within and complementarily join all or part of the physical shapes produced in a group of second molds radially arranged in a second sector.

Abstract: A rotary machine and method for making unit confections of complementary parts which consist of different recipes, flavors, colors, textures and/or mix inclusions having concentric groups of complementary molds essentially radially aligned in or on annular sections of a rotating table, in which a group of first molds in a first annular section produces physical shapes which fit within and complementarily join all or part of the physical shapes produced in a group of second molds in a second annular section that is concentric with the first annular section.

Abstract: An oral medication delivery system and method for pharmaceutically active agents having local and/or systemic effect is provided. The system provides three embodiments of containers in which medication is stably stored, either in liquid suspension or in dry powder form with a delivery liquid, until dispensed for use by a patient. The medication is mixed as required and frozen in the storage container until hard, when it is administered to the patient in the form of a frozen popsicle. One embodiment of the system includes a flexible plastic container which contains the pharmaceutically active agent mixed with a delivery liquid. In other embodiments the medication in powder form and a delivery liquid are stored in a chambered container separated by a rupturable membrane which is ruptured to mix the container contents prior to freezing.

Abstract: An apparatus for forming composite ice cream-like edible novelties having discrete doughy additions therein. The apparatus includes a main die having an entrance and an exit disposed downstream of the entrance and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state. A doughy addition supply system is also included such that a stream splitter divides a single doughy addition stream into equal streams, each supplying the intermediate die with the doughy addition at an elevated temperature and at equal rates. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.

Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: A layered food product is made by extruding an aerated ice composition into a vertically descending helix rotating about a vertical axis and having spaced flights which define passages therebetween in the helix, spraying a second fat-based water-based or sugar-containing composition into passages of the extruded helix, and depositing the sprayed helix so that a layered food product having alternating layers of aerated ice composition and second composition is formed.

Abstract: Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an artificial sweetener and water, deaerating the emulsion, and applying the deaerated emulsion to a frozen confectionery.

Abstract: The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle.

Abstract: An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans.

Abstract: A chocolate coating for frozen desserts or the like containing no tropical oils but including a mixture of first and second oils having a different degree of hydrogenation and different melting temperatures and other compatible ingredients.

Abstract: The present invention provides an ice confectionery comprising a fist layer of only crushed ice particles, a second layer including crushed ice particles and impregnated with a syrup and a third layer of ice cream disposed between the first and second layers, the third layer effectively separating the second layer from the first layer such that the syrup will not move from the second layer into the first layer.

Abstract: Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails using a tiny cookie as an ingredient in chocolate bars or clusters, ice cream items, or in candy items, as a substitute for fruits and nuts, in the fields of ice cream, candy and cereal, and as a replacement for nuts, fruits and chocolate chips. The cookie bit may be the center of panned items, usually elliptical or spherical in shape, in which the cookie bit per se is covered with chocolate and an outer coating of candy glaze or sugar coating and polish. The present cookie bit product features the cookie bit itself as an ideal ingredient for a candy bar producer to mold into the bar or cluster in place of, or along with, nuts and fruits.

Abstract: A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered cellulose bulking agent, a non-heat thinning gum cellulose bulking agent, high fructose corn syrup, a humectant and certain trace food additive amounts less than about 0.5%.

Abstract: The present invention provides a method for producing a canned green vegetable product which utilizes a brine solution containing zinc and/or copper metal ions within the can with the vegetable. The cans are hermetically sealed with the vegetables and this brine solution therein and held at an elevated temperature prior to being subjected to either an extended sterilization event or multiple thermal treatments. The resulting canned green vegetable product has superior color and taste characteristics which can be maintained even under acidic conditions.

Abstract: A reduced calorie frozen dairy dessert or frozen yogurt produced by:(a) heating a mix of milk ingredients and water to a sufficient temperature to promote the pasteurization of said ingredients;(b) cooling said ingredients and treating said ingredients with an enzyme for a sufficient period of time to reduce any inherent milk polysaccharides to their monosaccharide components;(c) heating and maintaining said ingredients at a temperature between about 70.degree. C. to about 95.degree. C. for between about 5 minutes and about 60 minutes;(d) adding a high potency sweetener and flavors to said mixture; and(e) freezing said mixture;said frozen dairy dessert not including any added sugars or bulking agents is provided. The dairy dessert is low in calories and has a superior texture.

Abstract: Frozen product comprising N.sub.2 O hydrate clathrate and method of preparing same.

Abstract: A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.

Abstract: A sugar free chocolate coating for a frozen dairy dessert comprising aspartame, mannitol and polydextrose.

Abstract: A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build viscosity at freezer temperatures, a fat component to provide a desirable mouthfeel and a hydrophilic colloid to stabilize the viscosity. Desirably, the fudge sauce exhibits a relatively stable viscosity within the range of normal serving temperatures. In one embodiment, the sauce is combined as a center filling in an ice cream bar.

Abstract: In a process for producing composite confection products, comprising a plurality of superimposed confection layers formed from extruded strands, in particular of ice cream, of which at least one is wave-shaped and may overlap itself, the confection layers are extruded on to a conveyor belt and to produce the wave shape the component of movement of the extruded material is greater than the movement of the conveyor belt so that at least a first point of deposition of the leading end of the strand issuing from at least one extrusion nozzle is displaced laterally relative to the vertical movement of the extrusion strand from the outlet to the plane of deposition of the conveyor belt so that the pasty confection material is deposited laterally under its own weight due to a lateral displacement of the center of gravity of the strand, and that the conveyor belt is displaced laterally at the latest when at least one loop comprising at least two superimposed strand sections has been formed.

Abstract: A machine for making two-flavor ices, in particular ice lollies, comprising a freezing tank (2) through which parallel rows of molds (A, B) whose cross-sections are inscribable into one another are caused to advance intermittently at two-step rate, a metering-filling unit (6) for filling molds (A), a stick-inserting unit (7), an intermediate withdrawing station (10) in which ices are removed from molds (A) and then released into molds (B), a second metering-filling unit (11) for completing filling of molds (B), and a final withdrawing unit (8).